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Hospitals & Long-term Care

Operations

Gov. wants Iowa hospital to reduce waste

 Jan. 24, 2013

University of Iowa Hospitals wasted about 350,000 servings of food last year.

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Outside Resources

Jan. 23, 2013

We partnered with a local mobile farmers’ market that comes on site once a week and brings fresh produce, meats, dairy items, prepared goods and baked goods from local farms and businesses, allowing our residents to shop without leaving. Many of our

Operations

Colored dots warn against sugary beverages at hospital

Jan. 23, 2013

Program encourages customers to choose healthier drink choices.

Operations

Monterey County, Calif., hospitals rescripting patient foodservice

Jan. 21, 2013

Personalized, healthier menus and higher-quality food making patients happier

Workforce

Staff Training that Benefits Everyone

By Emily Rogan on Jan. 17, 2013

To educate and support a team that is productive and attuned to patients' needs, foodservice directors rely on a combination of training methods—some of which are decidedly low tech.

Operations

Nursing homes eyes vending machines as cost cutters

Jan. 17, 2013

The Genesee County Nursing Home will stop serving meals in its employee cafeteria and replace them with food from vending machines.

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Nutrition Road Show

Jan. 14, 2013

We do a presentation with the staff, including the chef and dietitian. We offer a three-course meal centered around all the aspects of whole life wellness. We offer a balanced meal, diet tips, current trends and food safety. It is a great event that we ta

Operations

Wellness programs

Jan. 12, 2013

The same percentage of operators—70%— have an employee wellness program as those who offer a customer wellness program. Long-term care/senior living operators were the least likely to offer both types of services; 53% don’t have an employee wellness program while 50% do not offer the service for customers.

Operations

Farmers’ markets not prevalent in non-commercial facilities

Jan. 12, 2013

The majority of non-commercial foodservice establishments do not have farmers’ markets on their campuses. Schools and LTC/senior living were the least likely segment to have farmers’ markets.

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Choose Wisely

Jan. 11, 2013

Our healthy eating program, Choose Wisely, was developed to give customers an opportunity to make healthy choices. Each month, we identify one healthy item as a wise choice. If an employee chooses the item, his/her receipt is stamped. The employee fills o

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